A delicious warm smoked salmon salad perfect for brunch or lunch. The tasty hot smoked salmon goes perfectly with crispy smashed mustard potatoes, slightly oozy, runny egg, rocket, capers, and chives, beautifully dressed with a lemon mustard dressing.
Did I mention the word….yum??? This smoked salmon salad is full of flavour and is not only delicious but very satisfying!
Hot smoked salmon is always something of a treat to me – I love its creamy texture and smoky flavour.
It isn’t cheap in New Zealand, but a small amount can go a long way.
Add in some crispy mustard potatoes (who doesn’t love them?), oozy egg, and salty capers you have brunch/lunch made in heaven!
This hot smoked salmon salad recipe and blog post was originally posted in June 2017, it has been updated to improve user experience.
In the past week we have experienced storm warnings, then beautiful clear crisp days that can get rather hot in the sun and are a pleasure to be outside, to quite chilly days where you definitely don’t want to venture outside.
This hot smoked salmon salad is a nice “safe” dish to serve up for guests that covers all seasons!
Additional Recipe Notes
- Hot smoked salmon does not mean that it is hot temperature wise, it is the way the salmon is smoked it is much meatier than your standard cold smoked salmon that comes in thin slices. Just pointing this out as some people get confused about what the word hot smoked means. Here is another salad recipe that uses hot smoked salmon – Smoked salmon avocado salad with lemon cashew dressing.
- I have used the bitter greens that we call rocket leaves in New Zealand. These are the same as arugula leaves. Any lettuce leaves or spinach leaves will work but the bitter greens go really well with this dish, they set off the richness from the salmon nicely.
- This salmon salad can be served later once the potatoes are cold if needed but I like to serve it straight away as a warm salad.
Love Food Nourish Nutrition Tips
Salmon is a great source of omega 3 essential fatty acids that are well known to have cardiovascular benefits, help with enhanced mood and cognition, and joint protection (source).
Eating your protein (salmon and egg) with some bitter greens such as rocket and a bitter dressing such as lemon can help get your digestive juices flowing and can assist your body in breaking down and assimilating the protein in your meal.
This may be something you don’t care too much about, but I cannot tell you how important this is! Poor digestion was one of the most common things I used to see with clients in my naturopathic clinic.
If you are looking for other tasty salad recipes you may like to try:
Healthy Broccoli Salad (No Mayo)
Beetroot, Avocado & Quinoa Salad with Spiced Walnuts & Mint
Roasted Pumpkin, Chickpea and Sundried Tomato Salad.
Sweet Potato & Feta Salad with Pomegranate & Pecans
I hope you enjoyed this hot smoked salmon salad recipe! Please let me know how you got on in the comments below or leave a star rating, I love hearing from you!
For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.
Have a lovely week!
Hope
Hot Smoked Salmon Salad with Egg & Mustard Potatoes
A delicious and hearty hot smoked salmon salad with crispy mustard potatoes, egg & capers
Ingredients
Salad
- 650 gm /1.5 lb small roasting potatoes (I used Inca Gold for this recipe)
- 200 gm /7 oz hot smoked salmon
- 4 eggs
- 50 gm / 1.7 oz fresh rocket
- 1 Tbspn capers
- 1 Tbspn fresh chives
- Salt & pepper to taste
Dressing
- 1 lemon, juice of
- 1/3rd cup olive oil
- 2 Tbspn wholegrain mustard
- 2 garlic cloves, crushed
- 1 tspn sea salt
- 1/4 tsp fresh ground black pepper
Instructions
- Preheat oven to 200°C/400°F.
- Prepare the dressing.
- Wash the potatoes and chop into quarters. Place the potatoes into a roasting dish. Coat half of the potatoes with the mustard dressing. Place in the oven and cook for 20 min. Then turn potatoes coat with some more dressing if needed. Cook for another 20 min.
- While the potatoes are cooking place the eggs in a saucepan and fill with enough water to cover the eggs. Bring to the boil then reduce to a simmer for 4 minutes. Remove eggs and place in a bowl of cold water for a couple of minutes to stop the cooking process.
- Remove the potatoes from the oven and lightly crush each potato with a fork.
- Arrange the rocket, cooked potatoes, hot smoked salmon on to a serving platter. Peel the eggs and roughly chop and add to the platter.
- Top with the freshly chopped chives and capers then drizzle the remainder of the dressing over the top.
- Add more salt and pepper to taste.
Notes
- Hot smoked salmon does not mean that it is hot temperature wise, it
is the way the salmon is smoked it is much meatier than your standard
cold smoked salmon that comes in thin slices. Just pointing this out as
some people get confused about what the word hot smoked means. - I have used the bitter greens that we call rocket leaves in New
Zealand. These are the same as arugula leaves. Any lettuce leaves or
spinach leaves will work but the bitter greens go really well with this
dish, they set off the richness from the salmon nicely. - This salmon salad can be served later once the potatoes are cold if needed but I like to serve it straight away as a warm salad.
- The nutritional information is approximate only, this recipe will serve 4-6 people, the nutrition calculation is based on serving 4.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 418Total Fat 25gSaturated Fat 5gCholesterol 198mgSodium 451mgCarbohydrates 32gSugar 2gProtein 19g
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